Production of Microbial Exo-polysaccharides in the 1 Sourdough and its Effects on the Rheological Properties of Dough

Production of Microbial Exo-polysaccharides in the 1 Sourdough and its Effects on the Rheological Properties of Dough
-

doi
#
Article type
Journal
https://people.iut.ac.ir/en/soleimanian-zad/content/1632897